1.Warm a little splash of olive oil in a pan, and fry the pancetta until it starts to get crispy. Then remove to a plate, and lay the sourdough in the bacon juices to soak up all that delicious flavour. Toast in the pan until golden.

2. Cut the avocado in half and remove the stone, and then mash half an avocado on top of each piece of toast, using the back of a fork.

3. Over the mashed avocado, crumble the Bath Blue and sprinkle the crispy pancetta. Top with a little freshly-ground black pepper, chopped fresh parsley and pea shoots, and serve immediately.